Easter Bunny Coconut Cake (Print version)

Soft vanilla layers paired with fluffy coconut frosting in a playful springtime creation.

# Required ingredients:

→ Cake

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk

→ Coconut Frosting

09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - ¼ cup whole milk
12 - 1½ teaspoons pure vanilla extract
13 - 2 cups sweetened shredded coconut

→ Decoration

14 - Pink food coloring
15 - Jelly beans or candy-coated chocolate eggs
16 - Licorice strings for whiskers
17 - Mini marshmallows for tail and cheeks
18 - Black edible gel or chocolate chips for eyes and nose

# How to make it:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - Whisk together flour, baking powder, and salt in a bowl.
03 - In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Mix in vanilla extract.
05 - Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans and smooth the tops.
07 - Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until light and fluffy.
09 - Set aside ½ cup frosting in a separate bowl and tint with pink food coloring for bunny ears and nose.
10 - Once cakes are completely cool, cut one round cake to form bunny ears and bow tie. Arrange on a large board with one round for the face, two ear shapes above, and bow tie below.
11 - Spread a thin layer of white frosting over the entire cake to create a crumb coat. Chill for 15 minutes.
12 - Frost the cake generously with remaining white frosting. Press shredded coconut over all frosted surfaces for a fluffy effect.
13 - Use pink-tinted frosting to fill inner ears and nose. Decorate face with jelly beans for eyes, chocolate chips or gel for nose, licorice strings for whiskers, and mini marshmallows for cheeks and tail.
14 - Serve and enjoy.

# Expert Advice:

01 -
  • It looks absolutely showstopping but the actual technique is forgiving enough that happy accidents become part of the charm.
  • Kids genuinely believe a baker came to your house because the result looks so thoughtfully decorated.
  • The coconut frosting tastes like spring itself, somewhere between tropical and classic buttercream elegance.
02 -
  • Room temperature ingredients are non-negotiable—cold butter and eggs make grainy frosting and dense cake, no matter how long you beat them.
  • The crumb coat feels like an extra step until your final frosting layer goes on perfectly smooth instead of pulling crumbs everywhere and making your bunny look shaggy.
03 -
  • Toast your coconut in a dry skillet over medium heat for 2-3 minutes before using it—the nutty depth it gains is absolutely worth it and makes the bunny taste more sophisticated.
  • If your frosting seems too soft to hold peaks, chill it for 10 minutes instead of adding more powdered sugar, which can make it grainy.
Return